About two years ago my friend David randomly (and finally) gave me his grandmother’s poundcake recipe. I hadn’t made it yet until today, and finally did so as I was thinking about him this morning.
We lost David this year to a tragic, and senseless accident caused by a stranger. He was literally hit by a car as a pedestrian. It was a particularly hard lost process, because this was one of my oldest friends. He was also just a tremendous human being, and one of those genuinely good people you feel very fortunate to have known.
I always think of David around Christmas, because we used to go for decades with our parents to the same Christmas party on Christmas Eve. We would congregate in the host’s library away from all the adults and hang out.
We also went to JDA and SDA together, AKA Junior and Senior Dancing Assemblies for those of you Who did not grow up in the Main Line area. I always wondered if they ever found the remains of old stale pretzels we shoved down the heating grates at Merion Tribute House in the lobby. We shared many laughs there as Mrs. Farber in her gold lamé evening gowns, and her aqua net shellacked hair tried to civilize all of us. Mostly for all of us, it was like a bloodsport, trying to make her blow her stack at every dance we went to.
We always stayed friends, losing a connection for a year or two here or there as we grew up and lives took us to different states and locations per-Internet/social media. But as friends, we always found our way back to each other. When social media came around, it made it much easier to stay connected and we would talk or message more often. And then there was the one time he finally sent me his grandmother’s pound cake recipe. She made it with currants and walnuts, which makes it in my mind a perfect Christmas cake.
I did not have any currants left after baking, so I substituted this raisin mix I get from Nuts.com. I also did add 1 1/2 teaspoons of baking powder, and 1 teaspoon of baking soda. It’s a straightforward recipe and it is not super sweet which I kind of like because Christmas cookies are so sugary.
I will admit, I was laughing when I was making the pound cake because it is a little bit labor-intensive given the nature of the batter. And I was laughing, because as I am creaming the butter, I’m getting stuff everywhere as I’m adding the sugar, then the eggs, and so on, and so forth. And my friend David was one of the neatest people I ever met, so I really was laughing.
I think in the end, it did not take quite two hours to bake this cake at 325°, but it did take probably an hour and a half and a few minutes.
It’s a wonderfully old-school buttery pound cake. For me, the 2 cups of eggs amounted to 9 raw eggs. Yes, you break them into a measuring cup.
Anyway, I don’t know if I will be posting more before Christmas or not. It’s been a weird year, and I hope you all enjoy your Christmas holiday with your loved ones and friends and family.
We also have our first fire in the woodstove tonight, and it is the perfect evening for it!
….and to all a good night.